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OFF-ODOR OF STRAWBERRY BY FREEZING
被引:0
作者
:
UEDA, Y
论文数:
0
引用数:
0
h-index:
0
UEDA, Y
IWATA, T
论文数:
0
引用数:
0
h-index:
0
IWATA, T
机构
:
来源
:
JOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE
|
1982年
/ 51卷
/ 02期
关键词
:
D O I
:
暂无
中图分类号
:
S6 [园艺];
学科分类号
:
0902 ;
摘要
:
引用
收藏
页码:219 / 223
页数:5
相关论文
共 8 条
[1]
LIPID HYDROLYSIS IN UNBLANCHED FROZEN PEAS (PISUM SATIVUM)
BENGTSSON, B
论文数:
0
引用数:
0
h-index:
0
BENGTSSON, B
BOSUND, I
论文数:
0
引用数:
0
h-index:
0
BOSUND, I
[J].
JOURNAL OF FOOD SCIENCE,
1966,
31
(04)
: 474
-
+
[2]
FLAVOR QUALITY OF CULTIVATED STRAWBERRIES - THE ROLE OF THE SULFUR-COMPOUNDS
DIRINCK, PJ
论文数:
0
引用数:
0
h-index:
0
DIRINCK, PJ
DEPOOTER, HL
论文数:
0
引用数:
0
h-index:
0
DEPOOTER, HL
WILLAERT, GA
论文数:
0
引用数:
0
h-index:
0
WILLAERT, GA
SCHAMP, NM
论文数:
0
引用数:
0
h-index:
0
SCHAMP, NM
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1981,
29
(02)
: 316
-
321
[3]
FOLCH J, 1957, J BIOL CHEM, V226, P497
[4]
SPECTROPHOTOMETRIC DETERMINATION OF CARBONYL OXYGEN
LOHMAN, FH
论文数:
0
引用数:
0
h-index:
0
LOHMAN, FH
[J].
ANALYTICAL CHEMISTRY,
1958,
30
(05)
: 972
-
974
[5]
LIPID OXIDATION IN FROZEN VEGETABLES IN RELATION TO FLAVOR CHANGE
RHEE, KS
论文数:
0
引用数:
0
h-index:
0
RHEE, KS
WATTS, BM
论文数:
0
引用数:
0
h-index:
0
WATTS, BM
[J].
JOURNAL OF FOOD SCIENCE,
1966,
31
(05)
: 675
-
&
[6]
SHAH BM, 1969, J AM SOC HORTIC SCI, V94, P171
[7]
VOLATILE CONSTITUENTS OF BANANA (M CAVENDISHII, VARITY VALERY)
WICK, EL
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Mass. 02139, Cambridge
WICK, EL
YAMANISH.T
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Mass. 02139, Cambridge
YAMANISH.T
KOBAYASH.A
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Mass. 02139, Cambridge
KOBAYASH.A
VALENZUE.S
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Mass. 02139, Cambridge
VALENZUE.S
ISSENBER.P
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Mass. 02139, Cambridge
ISSENBER.P
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1969,
17
(04)
: 751
-
+
[8]
STUDIES ON FLAVOR DEVELOPMENT IN STRAWBERRIES .4. BIOSYNTHESIS OF VOLATILE ALCOHOL AND ESTERS FROM ALDEHYDE DURING RIPENING
YAMASHITA, I
论文数:
0
引用数:
0
h-index:
0
机构:
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
YAMASHITA, I
IINO, K
论文数:
0
引用数:
0
h-index:
0
机构:
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
IINO, K
NEMOTO, Y
论文数:
0
引用数:
0
h-index:
0
机构:
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
NEMOTO, Y
YOSHIKAWA, S
论文数:
0
引用数:
0
h-index:
0
机构:
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
YOSHIKAWA, S
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1977,
25
(05)
: 1165
-
1168
←
1
→
共 8 条
[1]
LIPID HYDROLYSIS IN UNBLANCHED FROZEN PEAS (PISUM SATIVUM)
BENGTSSON, B
论文数:
0
引用数:
0
h-index:
0
BENGTSSON, B
BOSUND, I
论文数:
0
引用数:
0
h-index:
0
BOSUND, I
[J].
JOURNAL OF FOOD SCIENCE,
1966,
31
(04)
: 474
-
+
[2]
FLAVOR QUALITY OF CULTIVATED STRAWBERRIES - THE ROLE OF THE SULFUR-COMPOUNDS
DIRINCK, PJ
论文数:
0
引用数:
0
h-index:
0
DIRINCK, PJ
DEPOOTER, HL
论文数:
0
引用数:
0
h-index:
0
DEPOOTER, HL
WILLAERT, GA
论文数:
0
引用数:
0
h-index:
0
WILLAERT, GA
SCHAMP, NM
论文数:
0
引用数:
0
h-index:
0
SCHAMP, NM
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1981,
29
(02)
: 316
-
321
[3]
FOLCH J, 1957, J BIOL CHEM, V226, P497
[4]
SPECTROPHOTOMETRIC DETERMINATION OF CARBONYL OXYGEN
LOHMAN, FH
论文数:
0
引用数:
0
h-index:
0
LOHMAN, FH
[J].
ANALYTICAL CHEMISTRY,
1958,
30
(05)
: 972
-
974
[5]
LIPID OXIDATION IN FROZEN VEGETABLES IN RELATION TO FLAVOR CHANGE
RHEE, KS
论文数:
0
引用数:
0
h-index:
0
RHEE, KS
WATTS, BM
论文数:
0
引用数:
0
h-index:
0
WATTS, BM
[J].
JOURNAL OF FOOD SCIENCE,
1966,
31
(05)
: 675
-
&
[6]
SHAH BM, 1969, J AM SOC HORTIC SCI, V94, P171
[7]
VOLATILE CONSTITUENTS OF BANANA (M CAVENDISHII, VARITY VALERY)
WICK, EL
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Mass. 02139, Cambridge
WICK, EL
YAMANISH.T
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Mass. 02139, Cambridge
YAMANISH.T
KOBAYASH.A
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Mass. 02139, Cambridge
KOBAYASH.A
VALENZUE.S
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Mass. 02139, Cambridge
VALENZUE.S
ISSENBER.P
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Mass. 02139, Cambridge
ISSENBER.P
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1969,
17
(04)
: 751
-
+
[8]
STUDIES ON FLAVOR DEVELOPMENT IN STRAWBERRIES .4. BIOSYNTHESIS OF VOLATILE ALCOHOL AND ESTERS FROM ALDEHYDE DURING RIPENING
YAMASHITA, I
论文数:
0
引用数:
0
h-index:
0
机构:
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
YAMASHITA, I
IINO, K
论文数:
0
引用数:
0
h-index:
0
机构:
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
IINO, K
NEMOTO, Y
论文数:
0
引用数:
0
h-index:
0
机构:
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
NEMOTO, Y
YOSHIKAWA, S
论文数:
0
引用数:
0
h-index:
0
机构:
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
MINIST AGR & FORESTRY,NATL FOOD RES INST,KOTO KU,TOKYO 135,JAPAN
YOSHIKAWA, S
[J].
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
1977,
25
(05)
: 1165
-
1168
←
1
→